Around The World In 21 Pizzas
#5 Franco Manca, London
A slow-rising sourdough base is what separates this pizza institution – with stores all across London – from the rest. Left to rise for nearly a full day, the dough is then cooked in a brick oven at insanely hot temperatures. Discarding the crust at Franco Manca should be a crime. Don’t even think about it!
(Photo: lilivanili/Flickr)
